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Cornish Pasties |
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| Course |
Any |
| Cuisine |
Unknown |
| Dish Type |
Meat |
| Occasion |
Any |
| Submitted By |
Admin |
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| Category |
Savoury Pies and Tarts |
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Method |
-- |
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Time |
-- |
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Calories |
-- |
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Serves |
6 |
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Ingredients : |
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175g/6oz rump steak, finely chopped,
1 potato, finely chopped,
1 onion, finely chopped,
1 carrot, finely chopped,
2 teaspoons Worcestershire sauce,
2 tablespoons beef stock,
salt and freshly ground black pepper,
1 egg, lightly beaten,
For the pastry,
butter for greasing,
275g/10oz plain flour,
pinch of salt,
100g/4oz butter, cubed,
4–5 tablespoons iced water
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| How to Prepare : |
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• Lightly grease a medium baking tray.
• To make the pastry, sift the flour and pinch of salt into a large bowl, and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre and add almost all the water. Mix together with a flat-bladed knife or spatula, using a cutting action, until the mixture comes together in small beads, adding more water if the dough is too dry. Turn out onto a floured work surface, and form into a
ball. Cover with cling film and refrigerate for 20 minutes.
• Preheat the oven to 210°C/425°F/Gas mark 7. Mix together the steak, potato, onion, carrot, Worcestershire sauce and stock in a bowl, and season well with salt and pepper.
• Divide the dough into six portions. Roll out each portion to 3mm/1⁄8in thick. Using a 16cm/61⁄2in plate as a guide, cut out six circles. Divide the filling evenly between the circles. Brush the edges with the egg and bring the pastry together to form a semicircle. Pinch the edges into a frill.
• Put the pasties on the prepared baking tray. Brush with the beaten egg, and bake for 15 minutes. Reduce the oven temperature to 180°C/ 350°F/Gas mark 4, and cook for a further 25–30 minutes until golden. Serve hot or cold. |
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